When to Perform Quality Checks
Perform checks at these key stages:
Upon delivery – verify supplier quality.
Before preparation – inspect raw ingredients.
After cooking – check finished products.
Before service – confirm temperature, texture, and appearance.
During holding – monitor temperature and quality throughout service.
3. What to Check
A. Appearance
✅ Bright, natural colour
✅ No signs of spoilage (mould, discolouration, slime, frost)
✅ Proper portion size and plating
🚫 Dull, grey, or faded colour
🚫 Burnt, soggy, or dried-out products
B. Smell
✅ Fresh and natural aroma
🚫 Sour, rancid, chemical, or “off” odours
C. Texture
✅ Firm, crisp, or tender as appropriate
✅ Not watery or mushy unless intended
🚫 Slimy, sticky, or excessively dry texture
D. Temperature
Food Type | Safe Holding Range |
Cold foods | ≤ 5°C |
Hot foods | ≥ 60°C |
Frozen foods | -18°C or below |
Check temperatures at least every 2 hours during service.
During Prep & Service
Discard any product that looks, smells, or feels suspicious.
Never mix old and new batches.
Label and date all prepped items.
Follow FIFO (First In, First Out) to maintain freshness.
Keep food covered and stored correctly when not in use.
Staff Responsibilities
Prep staff: Inspect and record quality of all ingredients before use.
Chefs: Conduct visual and taste checks during cooking.
Managers/supervisors: Verify quality before service and at random intervals.
All staff: Report any product quality issues immediately.
Common Quality Issues & Actions
Issue | Possible Cause | Action |
Off smell / colour | Spoilage or temperature abuse | Discard immediately |
Dry or tough texture | Overcooking or improper holding | Review cooking process |
Excess liquid in container | Thawing or temperature fluctuation | Check cold storage |
Uneven heating | Poor stirring or equipment issue | Reheat evenly / calibrate equipment |
Quick Reminder
✅ Check every product before use or service.
✅ Trust your senses — if it looks or smells wrong, don’t use it.
✅ Record and report any quality issues.
✅ Safe, consistent, fresh food = satisfied guests.